Serves 5



  1. Wash chopped mint and parsley and drain well.
  2. Wash the cracked wheat several times and drain.
  3. Soak wheat in chopped tomatoes for 20 minutes.
  4. Rub chopped onion with salt.
  5. Mix all ingredients in a bowl.
  6. Add olive oil and lemon juice.
  7. Toss the mixture well.

Serving Suggestions

Serve with crisp lettuce leaves or fresh cabbage leaves.

History of this recipe:

Popular salad which originated in Lebanon, but is now eaten widely in Jordan and Syria.

Cultural and religious aspects around this recipe

Most famous Lebanese salad.

Significance of special ingredients in this recipe:

Olive oil is widely used in many Mediterranean and Middle Eastern recipes.